Get your lei ready as you turn your favorite tropical cocktail into an irresistible tropical dessert. This homemade pina colada poke cake is going to have your taste buds shocked and ready for more.
This is such a fun recipe to make and poke cakes really are the best. Check out my Strawberry Poke Cake recipe for another delicious flavor and dessert recipe to have on hand!
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Why You Should Make This Pineapple Coconut Poke Cake
What better way to get a taste of Hawaii than pineapples! Every time I hear the name of my favorite fruit, my mind automatically takes me to paradise. I love the sweetness of this cake.
Pineapples are generally good for the heart; maybe that’s why I love them so much! I don’t even feel the slightest amount of guilt while devouring this cake.
Why We Love This Recipe
- soft and moist cake
- fast and simple to make
- made from a cake mix
Ingredients
You may need to visit your local grocery store to buy some of these ingredients, but I can assure you that the trip will be worth it once you’ve tasted this cake!
- 1 white cake mix, prepared as directed on package instructions
- 1 cup fresh pineapple
- 1 1/4 cup Pina colada drink mix, divided
- 1/3 cup rum, plus 2 tablespoons, divided
- 1 (3.4 ounces) package coconut cream pudding mix
- 2 (8 ounces) tub whipped topping, thawed
Substitutions
Rum: I find cognac to be the best substitute for rum in my drinks, although you can use a few other substitutes, like brandy and gin.
Coconut cream pudding mix: You can actually substitute the vanilla pudding mix and add 1 teaspoon coconut extract to achieve a similar taste.
Whipped topping: If you do not have a ready-to-use whipped cream in your fridge, make one by mixing cold heavy cream, confectioners sugar, and vanilla extract in an electric mixer. Set it on high speed until you get a whipped cream-like consistency.
Equipment Needed/Helpful Tools
- Oven
- Measuring cups
- Measuring spoons
- Mixing bowl
- Baking pan
- Spatula
- Whisk
- Fork/wooden skewers – to poke the cake
- Cake board (optional) – you can use cake boards to transfer your cake before putting the frosting on it.
How To Make Pina Colada Poke Cake
Step 1
First, preheat the oven to 350 degrees. Prepare the cake mix according to package instructions. Once baked, let it cool for about 15 minutes or so.
Step 2
When the cake has partially cooled grab a wooden skewer, and poke holes throughout the cake. Use smaller holes so that the cake doesn’t get too soggy.
Step 3
In another mixing bowl, prepare your coconut cream pudding mix as directed on the package. Mix well and add 1 cup of pina colada drink mix and ⅓ cup of rum into your pudding mixture. Carefully pour it over the cake. Pop in the fridge and let sit for 15 minutes.
Step 4
While the cake is in the refrigerator, get a separate mixing bowl and fold in one container whipped topping to 1/4 cup Pina Colada mix and 2 tablespoons rum. After mixing, spread on top of the cake. Once done, you can top it up with the remaining 1 tub of whipped cream.
Step 5
Garnish fresh pineapple slices on top for a more tropical vibe!
Variations
Variant 1: One way you can add a bit more pineapple goodness to your cake is by putting in pineapple jam. All you have to do is cut the cake in half. Then put some pineapple jam on the top of the lower half and spread it evenly. Put back the upper half back, and ta-dah! You now have a more flavorful pina colada poke cake!
Variant 2: If you want a non-alcoholic pineapple coconut poke cake so that everyone can enjoy it, you can mix 1 tablespoon of rum extract for every ½ cup of pineapple juice or water. You will then use this mixture as a substitute for rum once you combine it with the pina colada.
Variant 3: To take your pina colada poke cake to a new level, make coconut cake instead of regular white cake. When you’re preparing your white cake mix, simply replace your water with cream of coconut and add 8 ounces of sour cream to the mixture. With this easy change, you now have an upgraded coconut pineapple rum cake!
Toppings
Add a more tropical vibe into your pina colada poke cake with these simple toppings:
- Maraschino cherries
- Toasted coconut flakes
- Slices of lime
- Add a small umbrella topper to each slice
FAQs
Yes, if you’re going to make pina colada poke cupcakes instead, just make sure that you reduce your baking time since it is smaller. Try checking after 15 minutes and test it for doneness. If it still feels raw, add 5 minutes every time after checking until it’s done baking.
If you’re going to make this recipe ahead of time, wrap the cake tightly in saran wrap and place it in the freezer. It can be kept for up to 3 months. Make sure to thaw it for 2-3 hours before assembly. Then for the frosting/whipped cream, you can transfer it to an airtight container and keep it frozen for up to 3 months. Thaw it before assembly.
Get an airtight container, and transfer your leftover pina colada poke cake. Airtight containers are great in keeping the moisture in your cake longer. Keep it cooled inside your refrigerator.
More Cake Recipes
- Hot Cocoa Chocolate Dump Cake
- Homemade Green Velvet Cupcakes Recipe
- Instant Pot Red Velvet Swirl Cheesecake
📋 Recipe
Pina Colada Poke Cake
Ingredients
- 1 white cake mix, prepared as directed on package instructions
- 1 cup fresh pineapple
- 1 1/4 cup Pina colada drink mix, divided
- 1/3 cup rum, plus 2 tablespoons, divided
- 1 (3.4 ounces) package coconut cream pudding mix
- 2 (8 ounces) tub whipped topping, thawed
Instructions
- First, preheat the oven to 350 degrees. Prepare the cake mix according to package instructions. Once baked, let it cool for about 15 minutes or so.
- When the cake has partially cooled grab a wooden skewer, and poke holes throughout the cake. Use smaller holes so that the cake doesn't get too soggy.
- In another mixing bowl, prepare your coconut cream pudding mix as directed on the package. Mix well and add 1 cup of pina colada drink mix and ⅓ cup of rum into your pudding mixture. Carefully pour it over the cake. Pop in the fridge and let set for 15 minutes.
- While the cake is in the refrigerator, get a separate mixing bowl and fold in one container whipped topping to 1/4 cup Pina Colada mix and 2 tablespoons rum. After mixing, spread on top of the cake. Once done, you can top it with the remaining 1 tub of whipped cream.
- Garnish fresh pineapple slices on top for a more tropical vibe!
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
